Development and Optimization of Value Added Craft Distilled Beverages and Utilization of Processing Byproducts

Deep Roots Distillery Inc (DRD公司）位于爱德华王子岛沃伦格罗夫的有机水果农场和工艺品商店。他们最出名的是他们的许多品种的水果注入蒸馏酒，包括枫树利口酒，卡梅里斯，岛潮，和香料苹果。在90年代初，深根酒厂开始作为一个路边苹果店。2005年，DRD Inc.被认证为完全有机操作。2012年，该公司从一家苹果零售商转型为烈酒等增值酒类产品，此后一直蓬勃发展。深根酒厂曾与荷兰学院在几个应用研究和开发项目在过去。DRD公司希望通过与加拿大最聪明的厨房合作建立一个新的多年研发伙伴关系。 加拿大最聪明的厨房（CSK），食品研发中心，共同位于荷兰学院的加拿大烹饪学院（CIC）是食品创新的国家领导者，是NSERC技术访问中心（TAC）。多学科团队结合了烹饪创意，食品科学专业知识和市场洞察力，帮助将领先的食品产品理念带入生活。DRD和CSK之间的关系可以追溯到几年前，包括许多关于保质期，风味和感官评价以及产品开发的研究。CSK积极参与了几个早期原型的开发，例如利用PEI黑醋栗的葡萄酒产品和对Maple，Haskap和Black Currant利口酒的感官评价实验。荷兰学院生物科学技术项目的学生也与DRD公司合作。在进行昂贵的认证测试之前，开发一种内部方法，用于准确和可重复地评估饮料样品中的乙醇含量。 荷兰学院的加拿大最聪明的厨房将与深根酒厂的一个团队合作，研究和开发几个拟议的原型。研究技术，以保持草莓的天然颜色的草莓味利口酒，开发新的途径，再利用废物和副产品从苹果，蓝莓，haskap浆果，开发一个新的水果味醋线和开发一个非乳制品奶油利口酒都应用研究优先事项将在这次合作中覆盖。加拿大最聪明的厨房还将提供实践教育经验，以加拿大烹饪学院的学生，同时也教专有的智能食品开发过程中，DRD。CSK开发了这一流程，并将其用于其承担的每个新的研发项目，以确保最大的成功可能性。 在这项合作研究工作结束时，预计Deep Roots Distillery将拥有三种完全开发的原型饮料，这些饮料将准备用于扩大生产，以及几种新工艺，以减少或重新利用其废物/副产品的产生。来自加拿大烹饪学院的学生以及可能来自生物科学技术课程的学生将被荷兰学院聘请参加研究项目，并接受食品开发和烹饪学方面的培训，并在其课程的核心课程之外接受有价值的培训。加拿大最聪明的厨房将通过参与这一合作开发食品科学、蒸馏和增值饮料开发方面的新技能。

Deep Roots Distillery Inc. (DRD Inc.) is an organic fruit farm and craft distillery located in Warren Grove, Prince Edward Island. They are best known for their many varieties of fruit infused distilled spirits including Maple Liqueur, Camerise, Island Tide, and Spiced Apple. In the early 90s, Deep Roots Distillery began as a roadside apple store. In 2005, DRD Inc. was certified as a fully organic operation. In 2012, the company transitioned from being an apple retailer into value added alcohol products such as spirits and has been flourishing ever since. Deep Roots Distillery has worked with Holland College on several applied research and development projects in the past. DRD Inc is looking to build on that relationship by collaborating with Canada's Smartest Kitchen on a new multi-year R&D partnership. Canada's Smartest Kitchen (CSK), the food product research and development center, co-located within Holland College's Culinary Institute of Canada (CIC) is a national leader in food innovation and is an NSERC Technology Access Center (TAC). The multidisciplinary team combines culinary creativity, food science expertise and market insight to help bring leading-edge food product ideas to life. The relationship between DRD and CSK dates back several years and includes numerous studies on shelf life, flavor and sensory evaluation and product development. CSK was heavily involved in the development of several early prototypes such as a wine product utilizing PEI black currants and sensory evaluation experiments on Maple, Haskap and Black Currant liqueurs. Students from Holland College's Bioscience Technology Program also worked with DRD Inc. on developing an in-house method for assessing the ethanol content in beverage samples accurately and reproducibly before sending for costly certification tests. Holland College's Canada's Smartest Kitchen will work collaboratively with a team from Deep Roots Distillery on several proposed research and development prototypes. Investigating techniques for retaining the natural color of strawberries in a strawberry flavoured liqueur, developing new avenues for repurposing waste and biproducts from apples, blueberries, haskap berries, developing a new line of fruit flavoured vinegars and developing a non-dairy cream based liqueur are all applied research priorities to be covered in this collaboration. Canada's Smartest Kitchen will also provide hands on educational experiences to students of The Culinary Institute of Canada while also teaching the proprietary SMART food product development process to DRD. CSK has developed this process and utilizes it in each of the new research and development projects it undertakes to ensure greatest likelihood of success. At the conclusion of this collaborative research effort, it is anticipated that Deep Roots Distillery will have three fully developed prototype beverages that will be ready for scale up production as well as several new processes to reduce or repurpose their waste/by-product generation. Students from The Culinary Institute of Canada and potentially from the Bioscience Technology program will be hired by Holland College to participate in the research project and be trained in food product development and Culinology and receive valuable training outside of the core curriculum of their programs. Canada's Smartest Kitchen would develop new skills in food science, distillation and value-added beverage development from their participation in this collaboration.